John Myers
Ingredients for 1 servings:
- 750 g beef roulade(s), lean, 2 – 3 mm thick
- 150 ml soy sauce
- 150 n. B. Worcestershire sauce
- 4 tbsp tomato ketchup
- 2 tbsp brown sugar
- 1 tbsp liquid smoke
- 1 piece(s) ginger (1-2 cm), finely chopped
- 1 garlic clove(s), finely chopped
- 1 tsp Pul Biber or chili flakes
- ½ tsp pepper
- ½ tsp onion granules
- 1 tsp honey, optional
Instructions
Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 8 hours; Total time approx. 20 hours 30 minutes
Dried beef, spicy seasoned – snack for in between
Have the butcher cut the topside beef into slices as thin as possible, 2-3 millimeters thick. Next, trim any remaining fat from the beef roulades and cut into strips about 2 cm wide. For the marinade, put all the ingredients in a bowl and mix well. Toss the chopped meat well in the marinade and place it in a freezer bag. Press out as much air as possible and seal the bag. Let it rest in the refrigerator for 10-12 hours. Remove the pieces of meat from the bag – optionally, you can dab any excess marinade from the meat with a paper towel. Then distribute the pieces across several grill racks/baking racks so that they are not touching. It is recommended to line the grill racks with baking paper beforehand. Set the oven to 45-55 degrees Celsius (fan setting) and dry the pieces of meat slowly. Over time, water will form on the oven door. This should be removed with a paper towel at least every 30 minutes for the first 4 hours. Optionally, wedge a wooden spoon into the oven door to allow moisture to escape – though you’ll need to keep an eye on the temperature. Turn the pieces of meat over after about 3 hours. After 7 hours, check if the beef jerky is completely dry. If you break the pieces of meat and see a slight white color along the fibers, they’re good.
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